"Nextover" Chicken Tacos with Quick Refried Beans

Ingredients

• •4 pieces cooked chicken thighs
• •1 cup tomatillo salsa
• •2 tablespoons vegetable oil
• •1 clove garlic
• •1¼ cups black beans
• •¼ tsp kosher salt
• •4 pieces corn tortillas
• •1 whole avocado
• •½ cup cabbage slaw
• •¼ cup cilantro
• •1 lime lime wedges
• •1 bottle hot sauce

Cooking Instructions

1. 1.

   Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.

   5 min

2. 2.

   Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.

   5 min

3. 3.

   Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

   8 min

4. 4.

   Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.

   5 min